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Wednesday, March 27, 2013

Shrimp Fried Rice

From the kitchen of One Perfect Bite...Towards the end of Lent, I generally run out of ideas for meatless meals, so, I was delighted when I came across a new fried rice recipe in Bon Appetit magazine. I have a real fondness for this dish and will even have it for breakfast if I have leftovers in the house. My standard recipe for it can be found here and it is outstanding. I've made it for years and it is the gold standard against which I judge all other recipes for this Asian-inspired staple. The Bon Appetit version interested me because it contains shrimp and that made it more acceptable to the Silver Fox who has no great love for vegetarian entrees. He actually liked this version and a "like" coming from him, is a rave review when a dish contains no meat. I thought it was passably good and certainly worthy of sharing with you. There are two tricks to a good fired rice. The first is to use day old rice that has been refrigerated for a day or more. This gives the rice time to dry out and loosen. I think you'd agree that no one likes clumpy fried rice and I guarantee that freshly made rice will clump. The second is to keep the vegetables that are added to the rice crisp-tender. A good dash of Asian sesame oil won't do any harm either. This is a very simple dish to make and execute. If you are looking for recipes to extend your repertoire of dishes for Meatless Mondays or Lenten Fridays, do give this recipe a try. Here is how the shrimp fried rice is made.

Directions:
1) Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2) Heat remaining 1 tablespoon vegetable oil in same skillet. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet and add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3) Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens. Serve immediately. Yield: 4 servings.

This does sound good but I had to look up edamame, never heard of them before. Sure they are not available here. I will though try the recipe with different beans and I am sure it will fine. Thanks for this one. Have a great easter. Diane

Oh how I do love fried rice!! I don't make it that often, but order it pretty much anytime I am out - I think I may try your original version first next time I make it though... gold standard and all :)

You post so many good dishes,it's hard to single one out but this one really strikes my fancy - I like everything in it (fried is one way I really like rice). I would absolutely eat it leftover for breakfast, topped with an egg or two of course.

We just finished having this Shrimp Fried Rice for dinner tonight...fried rice is a staple meal for us, but I knew I wanted to add shrimp...I decided to give your recipe a try when I noticed the addition of edamame, which we love and have in our freezer all the time. We also use brown rice, and all these flavor sand textures worked together perfectly. Thanks for sharing the recipe!

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